Cheesecake Danish Pastry is a delightful treat that combines the buttery, flaky layers of classic Danish pastry with a smooth, creamy cheesecake filling. The golden crust is tender and crisp, while the filling offers that perfect balance of sweet and tangy that cheesecake lovers appreciate. It’s a lovely mix of textures and flavors that makes this pastry really special.
I love making these because they’re perfect for any time of the day—whether as a breakfast indulgence, a midday snack, or a sweet finish to your coffee break. One thing I always try to do is to keep the filling just right, not too sweet, so it feels light and fresh with every bite. It’s a little piece of comfort that’s easy to share and enjoy with family or friends.
When serving, I often sprinkle a little powdered sugar on top or add fresh berries to brighten the look and taste. These pastries are great warm from the oven but still delicious at room temperature if you’re on the go. I think there’s something genuinely joyful about biting into a crisp, layered pastry filled with creamy cheesecake—it’s fun, comforting, and honestly hard to stop at just one.
Key Ingredients & Substitutions
- Puff Pastry
- This is the base of your Danish, giving it that flaky and buttery texture. You can buy pre-made sheets to save time. If unavailable, frozen croissant dough can work as a substitute, though texture varies slightly.
- Cream Cheese
- The star of the filling! Choose full-fat cream cheese for the best creamy texture. For a lighter option, try Neufchâtel cheese or mascarpone, which also blend smoothly.
- Vanilla Extract
- Adds warmth and depth to the filling and glaze. If you don’t have vanilla, a pinch of almond extract can offer an interesting twist.
- Egg Wash
- Brushing the edges with beaten egg gives that beautiful golden shine. If you want a vegan alternative, use a mix of plant-based milk and maple syrup.
How Can I Make the Puff Pastry Perfectly Flaky and Golden?
Handling the puff pastry right is key to getting those crisp, flaky layers. Follow these tips:
- Keep the pastry cold until you’re ready to work with it—warm dough can get sticky and tough.
- Use a sharp knife for scoring to avoid compressing the pastry and prevent tearing.
- Don’t cut all the way through when scoring the inner square—the raised edge helps trap air and makes a puffed border.
- Brush the edges with egg wash gently but thoroughly—you want an even gold color without drips.
- Bake on a middle rack and avoid opening the oven too early, so the layers keep puffing up nicely.
With these steps, your Danish will have that impressive puff and golden look every time!
Equipment You’ll Need
- Baking sheet – to bake the pastries evenly without sticking.
- Parchment paper – keeps your baking sheet clean and helps with easy cleanup.
- Mixing bowl – for combining the cream cheese filling smoothly.
- Whisk or spoon – to mix the filling ingredients well without lumps.
- Sharp knife – for scoring the puff pastry without tearing it.
- Pastry brush – perfect for applying the egg wash evenly on the dough edges.
- Wire rack – lets the pastries cool without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap cream cheese for ricotta for a lighter, slightly grainy texture that’s still creamy.
- Mix in lemon zest or a teaspoon of lemon juice to the filling for a fresh, tangy twist.
- Add fresh berries like blueberries or raspberries on top before baking for a fruity burst.
- Try a sprinkle of cinnamon or nutmeg into the filling to give a warm, cozy spice flavor.
How to Make Cheesecake Danish Pastry
Ingredients You’ll Need:
For the Pastry:
- 1 sheet puff pastry (thawed if frozen)
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 tablespoon all-purpose flour
For the Egg Wash and Topping:
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
- Fresh strawberries (optional, for garnish)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-20 minutes to bake. Plus, allow a few minutes to cool and add the glaze. All in all, you’ll spend around 30-35 minutes from start to finish. It’s quick for a delicious, bakery-style treat!
Step-by-Step Instructions:
1. Prep Your Oven and Pastry:
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. On a lightly floured surface, unfold your puff pastry sheet and cut it into 4 equal squares.
2. Make the Cheesecake Filling:
In a medium bowl, whisk together the softened cream cheese, granulated sugar, vanilla extract, egg yolk, and flour until the mixture is smooth and creamy with no lumps.
3. Shape Your Danishes:
Take each puff pastry square and gently score an inner square about 1/2 inch inside the edges without cutting through. This forms a raised border when baked. Spoon about 2 tablespoons of cheesecake filling into the center of each square, spreading evenly but not touching the edges.
4. Add Egg Wash and Bake:
Beat the whole egg and brush it lightly over the edges of the pastry squares to help them turn golden brown. Place the pastries on your baking sheet and bake for 15-20 minutes, until puffed and golden.
5. Prepare the Glaze and Finish:
While the pastries bake, mix powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. When the pastries come out of the oven, cool them slightly on a wire rack, then drizzle the glaze over the warm pastries. Dust with powdered sugar and garnish with fresh strawberries if you like. Serve warm or at room temperature.
Can I Use Frozen Puff Pastry for This Recipe?
Yes! Just be sure to thaw it completely in the refrigerator before using. This helps the dough roll out smoothly and bake evenly without sogginess.
How Should I Store Leftover Danish Pastries?
Store leftovers in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerate for up to 5 days and reheat gently before serving.
Can I Make the Cheesecake Filling Ahead of Time?
Absolutely! Prepare the filling up to 24 hours in advance and keep it refrigerated. Give it a quick stir before filling the pastry to make sure it’s smooth.
Is There a Good Egg-Free Alternative for the Egg Wash?
Yes, you can brush the pastry edges with a mix of plant-based milk (like almond or soy milk) and a little maple syrup or agave to achieve a nice golden color.